Bacon Crackle Corn Bake

By Kitchenbee

Land O Lakes cookbook

Ingredients

• 6 slices bacon, cut into 1/2 inch pieces
• 1 medium onion, chopped
• 2 tblsp flour
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp finely chopped fresh garlic
• 1 cup sour cream
• 2 16 oz pkgs frozen whole kernel corn, thawed, drained
• 1 tblsp chopped fresh parsley
• 1 tblsp chopped fresh chives

Details

Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

Heat oven to 350. In 10 inch skillet cook bacon over medium-high heat, stirring occasionally, until partially cooked (4 minutes). Add onion; continue cooking until bacon is browned (4-5 minutes). Drain off fat reserving 1 tablespoon; set bacon and onion aside.

Stir flour, salt, pepper, and garlic into reserved fat. Cook over medium heat, stirring constantly, until smooth and bubbly (30 seconds). Stir in sour cream, corn and 1/3 bacon and onion mixture. Pour into 1 1/2 quart casserole; sprinkle with remaining bacon and onion mixture. Bake for 25-30 minutes or until heated through. Sprinkle with parsley and chives.

Microwave directions: DO NOT THAW CORN. Place bacon in 2 quart casserole. Cover with waxed paper. Microwave on High, stirring after half the time, until partially cooked (4-5 1/2 minutes). Add onion; microwave on High until bacon is cooked (2-30 minutes) Drain off fat reserving 1 tablespoon; set bacon and onion aside. Stir flour, salt, pepper and garlic into reserved fat. Microwave on high until bubbly (30-60 seconds) Stir in sour cream, frozen corn and 1/3 bacon and onion mixture; sprinkle with remaining bacon and onion mixture. Cover with plastic food wrap; microwave on high, stirring every 3 minutes, until heated through (10-13 minutes) Sprinkle with parsley and chives.